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Soup material for immersing spicy crayfish

A technology of soup and lobster, which is applied in the field of soup for soaking spicy crayfish, which can solve the problems of complex process and achieve the effects of rich aroma, increased appetite and complete body shape

Inactive Publication Date: 2017-02-22
丁荣生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of cooking crayfish at home or in restaurants is complicated. If there is a soup for soaking spicy crayfish, it will simplify the cooking process of crayfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A soup stock for soaking spicy crayfish, comprising the following components in parts by weight: 1000g of water, 10-50g of table salt, 10-100g of rock sugar, 5-10g of maltodextrin, 10-20g of green pepper, and 1 star anise -20g, 10-18g of cloves, 1-15g of Angelica dahurica, 1-20g of Zanthoxylum bungeanum, 1-10g of cinnamon, 1-5g of dried ginger, 2-6g of white cardamom, 10-15g of peas, 5-9g of white sesame, 20-30 grams of peanuts, 40-100 grams of crab meat powder;

[0016] The preparation method of the crab meat powder is as follows: firstly pretreat the crabs, soak the crabs in light salt water for 20 minutes, and then clean them; Crab meat powder.

[0017] The above-mentioned preparation method for soaking the soup of spicy crayfish comprises the following steps:

[0018] (1) Put 10-15g of green pepper, star anise, clove, angelica dahurica, Chinese prickly ash, cinnamon, dried ginger, white cardamom, pea, white sesame, peanut, and crab meat powder into the cooking pot...

Embodiment 2

[0022] The soup stock includes the following components in parts by weight: 1000g of water, 20-40g of table salt, 30-80g of rock sugar, 5-10g of maltodextrin, 12-18g of green pepper, 4-16g of star anise, 5-15g of clove, and Angelica dahurica 3-12g, 5-16g peppercorns, 3-8g smoked osmanthus, 2-4g dried ginger slices, 3-5g white cardamom, 12-14g peas, 6-8g white sesame seeds, 23-28g peanuts, 50g crab meat powder -80 grams.

[0023] The preparation method is the same as in Example 1.

Embodiment 3

[0025] The soup stock includes the following components in parts by weight: 1000g of water, 25-35g of table salt, 40-70g of rock sugar, 6-8g of maltodextrin, 14-16g of green pepper, 6-12g of star anise, 7-14g of clove, and Angelica dahurica 5-10g, 6-15g pepper, 4-6g smoked osmanthus, 3-4g dried ginger slices, 3-5g white cardamom, 12-14g peas, 6-8g white sesame, 25-27g peanuts, 60g crab meat powder -65 grams.

[0026] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to a soup material for immersing spicy crayfish, wherein the soup material comprises, by weight, 1000 g of water, 10-50 g of edible salt, 10-100 g of rock candy, 5-10 g of maltodextrin, 10-20 g of green pepper, 1-20 g of illicium verum hook.f, 10-18 g of clove, 1-15 g of angelica dahurica, 1-20 g of zanthoxylum bungeanum maxim, 1-10 g of green-skin-removed cinnamomum tamala, 1-5 g of dried ginger slices, 2-6 g of amomum kravanh pierre ex gagnep, 10-15 g of pea, 5-9 g of white sesame, 20-30 g of peanut kernel, and 40-100 g of crab meat powder, wherein the crab meat powder preparation method comprises: pre-treating crab, soaking crab in light salt water for 20 min, washing, placing the crab into a steamer, steaming for 10 min, drying, and carrying out fine grinding to obtain crab meat powder with a particle size of more than 60 mesh. According to the present invention, the soup material has rich aroma; and the freshwater crayfish immersed by the soup material has characteristics of complete shape, red and bright color, and attractive aroma.

Description

technical field [0001] The invention relates to a soup stock, in particular to a soup stock for soaking spicy crayfish. Background technique [0002] Freshwater lobster (Crawfish) is the common name of Procambarus clarki, also known as crayfish. Crayfish meat is delicious and nutritious. It has been determined that the edible ratio of Procambarus clarkii is 20%-30%, and the shrimp tail meat accounts for 15%-18% of the body weight. The protein content in the shrimp meat accounts for 17.62% of the fresh weight, the fat is 0.29%, and the total amount of amino acids accounts for 77.2% of the protein. Its protein content is higher than that of general fish and eggs, and it is a high-protein, low-fat healthy food. However, the process of cooking crayfish in families or restaurants is complicated. If there is a soup material for soaking spicy crayfish, the culinary process of crayfish will be simplified. Contents of the invention [0003] The purpose of the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10
Inventor 丁荣生
Owner 丁荣生
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